Luscious Potato Leek Bacon Soup Food

LUSCIOUS POTATO, LEEK & BACON SOUP

Steps:

• Cook bacon in medium skillet on medium-high heat 5 min. or until bacon is lightly browned, stirring occasionally.
• Meanwhile, bring broth to boil in medium saucepan. Add leeks, potatoes and pepper; simmer 10 min. or until potatoes are tender. Remove from heat.
• Reserve 1/4 cup bacon. Add remaining bacon and milk to soup; blend, in small batches, in blender until smooth; pour into bowl. Top with reserved bacon.

B. L. P. (BACON, LEEK & POTATO) SOUP

Steps:

• In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain.
• Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.
• Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
• Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.

LEEK, BACON & POTATO SOUP

Steps:

• Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
• Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

POTATO-LEEK SOUP WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
• Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
• Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.